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This my fellow Freepers is from one of our own, and take it from these, she is one, SmartBlonde

This is a good way to use left-over turkey - equally good with chicken.

Florentine Turkey Casserole

2 c. diced or 1/2 lb. sliced turkey
Two 10 oz. pkgs. frozen spinach, thawed and squeezed dry with paper towels
2 green onions, finely chopped
One 10 3/4 oz. can cream of mushroom soup
2 T. butter
1/2 c. half & half
1 egg, beaten
1/4 t. each salt and pepper
1/4 t. tarragon
Progresso Italian seasoned breadcrumbs

Layer bottom of greased 1 1/2 qt. casserole with half the turkey then half the spinach. Sprinkle with chopped onions. Combine soup, butter, cream, egg, salt, pepper and tarragon in medium saucepan. Mix thoroughly and simmer for 5 minutes.
Pour half this mixture over layered turkey and spinach, then top with remaining turkey and spinach. Top with remaining soup mixture.
Sprinkle with seasoned bread crumbs. Bake at 350 for 25 minutes or until heated through.

Variation:
Double the onions, soup, butter, milk, egg and spices. Cook high quality egg noodles until al dente. (You can substitute brown rice if desired). Complete the recipe as directed, putting half the noodles in first, then the turkey, spinach, etc. This will require a deep baking dish such as used for lasagna.

This doubles nicely and looks very nice. I make my own croutons and put on the top, then add fresh grated Parmesan and broil it before serving.

Skillet Slaw

6 large slices high quality bacon (not Italian, not thick-sliced)
1/4 c. cider vinegar
1 T. brown sugar
2 T. finely chopped green onion
4 c. shredded cabbage (I use half regular and half Savoy)
2 t. caraway seeds

Cook bacon until nearly crisp. Remove the bacon and drain, saving drippings. Crumble bacon and set aside.
Measure 1/4 c. bacon drippings and return to skillet. Add vinegar, green onion, brown sugar and heat thoroughly.
Add cabbage and caraway seeds, saute gently until WARM - does not have to be hot. Top with bacon bits.

Sauerkraut Rolls

One 16 oz. can sauerkraut, drained and squeezed dry with paper towels
One 8 oz. pkg. soft cream cheese (do not use low-fat)
3 pkgs. sliced smoked beef
1 generous dash Worcestershire sauce
3 chopped green onions

Mix together and roll into balls. Refrigerate at least 4 hours.

Non-Alcoholic Wassail
(Good for kids, too)

2 qts. apple juice (not cider)
2 c. orange juice (fresh, not frozen)
1 c. freshly squeezed lemon juice
2 1/4 c. pineapple juice
1/2 c. sugar
1 t. cloves
1/2 of 3" cinnamon stick

Combine in Dutch oven. Bring to boil. Cover, reduce heat and simmer for 20 minutes. Uncover, then simmer 20 minutes. Strain and discard the cinnamon stick. Serve hot.
Reheats nicely. I omit the cinnamon stick when I'm making it for me and my husband - while we like cinnamon, I don't like it in drinks.

...More from our SmartBlonde....Yummmmmmmm

Last batch! The first is a COLD variation of the succotash - I have never had a person refuse this - everyone wants my recipe - makes a great buffet dish.

Buffet Vegetable Salads with White Dressing

One 10 oz. pkg. frozen baby lima beans
One 10 oz. pkg. frozen tiny peas
2 c. 1/4 inch thick slices peeled carrot
10 oz. green beans, trimmed and cut into pieces
1/4 c. cider vinegar
3/4 c. Mazola oil (not olive oil)
3 celery ribs, diced
2 large tomatoes, peeled, seeded and diced
1 cucumber, peeled, halved lengthwise, seeded and diced
1/2 c. chopped green onion
Salt and pepper

Cook lima beans and peas until barely tender. Drain and transfer to large mixing bowl. Bring pot of salted water to boil, then add carrots and cook till crisp-tender, about 5 minutes. Remove with slotted spoon. Add green beans to same water and boil till crisp-tender, again about 5-6 minutes. Drain. Add carrots and beans to lima beans and peas. Cover and refrigerate. Make marinade.

Place vinegar in small bowl, then gradually whisk in oil. Season with salt and pepper. Add to cooked but COOL vegetables - if this is added to soon it breaks down and becomes watery. Stir gently to coat veggies. Refrigerate 2 hours.
Drain marinade from cooked vegetables. Add celery, tomatoes, cucumber and green onions to salad. Blend gently.

Dressing:

1/2 c. mayonnaise
1/2 c. sour cream
2 T. Dijon mustard
1 T. dry mustard
1 t. salt and pepper

Combine mayonnaise (not Miracle Whip), sour cream, Dijon mustard, 1 T. dry mustard, salt and pepper. Add more dry mustard to taste.
Mix dressing into salad. Refrigerate until thoroughly chilled. Garnish with chopped tops of green onions if desired. Serve in large glass dish.

Do not submit to the temptation to make this a day ahead of time - it does not keep well overnight. I do make it early in the morning to serve for an evening buffet. This is quite good - I occasionally double the amount of marinade and dressing to be sure it is good and 'juicy'.

I love to cook and always like to share my favorites.Escalloped Tomatoes

3 T. butter 2 medium chopped onions
4 sliced celery ribs 1 finely chopped green pepper
1 clove chopped garlic
2-3 T. flour 2-3 T. brown sugar
Two 16 oz. cans high quality Italian tomatoes with juice
6 slices Wonder bread, toasted, then buttered
2 generous teaspoons prepared mustard

Preheat oven to 350. Toast the bread and butter generously. Do not substitute another type of bread.
In large non-stick skillet, melt butter, then saute onion, celery, green pepper and garlic until barely tender. Take pan off heat and blend in flour. Start with 2 T. flour then add some if necessary - amount will depend upon the size of the vegetables.
Coarsely chop the tomatoes and add - with juice - to the skillet. Stir to blend. Break 4 slices of bread into 1/2" cubes and stir half into the tomato mixture. Stir in sugar, salt, pepper and mustard. Mix gently. TASTE - add brown sugar if necessary.
Turn into UNGREASED glass baking dish. Bake at 350 for 30 minutes - remove from oven and top with remaining two torn up bread slices. Sprinkle lightly with Parmesan cheese if desired. Continue baking 10 minutes.

This recipe is very forgiving. I always add extra brown sugar. I also run it under the broiler at the end to make the top 'crunchy'. This is universally liked.

I've tried it with fresh tomatoes (my favorite all time food) but it's much better with canned tomatoes.

I have two or three others I will send in a few minutes.

Let me know if you like this and the succotash.

Yo Blondie...They look wonderful!!!!....LOL